Ingredients: 1/2 lb small zucchini/cut crosswise 1/4" slices 1/2 lb small crookneck squash/cut crosswise 1/4" slices 2 tb lemon juice 1/4 c salad oil 1/2 ts salt Dash of pepper Ground cumin 1 green onion, thinly sliced 1/3 c diced green chilies 1/3 c pimento-stuffed olives/cut in 1/2 1 pk (3 oz.) cream cheese/cut in 3/4" cubes 1 small avocado Lettuce leaves 1 x fresh coriander (cilantro) Directions:Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander. |